Low Sugar Wholemeal Papaya Cake without Butter
I'm not a big fan of papaya myself, so there's no way I can contribute in finishing off the fruit by eating it, and I don't think others would enjoy stuffing their faces with the same fruit for the next few days. However, I can certainly think of other ways to help reducing the chance of them going to waste, as some of them are already on the soft side.
- As I always do, I started off by preparing the crumble topping by mixing the 3 ingredients together in a small bowl with the tip of my fingers, till the mixture becomes crumb-like. Set aside.
- Set the oven to 185°C, and lightly grease an 8-inch square glass baking dish with a little oil up to the sides, then sprinkle a thin layer of flour over the oil.
- Combine all the wet ingredients for the cake batter in a bowl or a measuring jug.
- Mix all the dry ingredients in a large mixing bowl and make a well in the middle. Gradually pour the wet ingredients mixture into the well whilst folding together gently till the dry ingredients are just moistened. The batter would still be rather lumpy.
- Now gently fold in the chopped papaya and the orange zest.
- Pour the cake mix into the baking dish.
- Scatter the crumble mix over the top of the batter (if using).
- Bake for 25 minutes, or till a skewer poked through the cake comes out clean.
- Remove from the oven to cool completely before turning it out or cutting it.